Red Quinoa and Mushroom Pilaf with Dill

Photo: Carl Carter
7 cups

Red quinoa simmered with mushrooms is served with juicy orange segments and dill.


  • 3 ½ cups homemade or low-sodium store-bought chicken stock

  • 1 ounce mixed dried mushrooms

  • 2 cups red quinoa

  • 1 tablespoon olive oil

  • 8 ounces cremini or white mushrooms, quartered

  • 2 shallots, coarsely chopped

  • Coarse salt

  • 1 tablespoon finely chopped fresh thyme

  • Freshly ground pepper

  • 1 tablespoon unsalted butter

  • ¼ cup plus 1 tablespoon finely chopped fresh dill

  • 3 tablespoons finely chopped chives

  • 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds


  1. Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.

  2. Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.

  3. Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.

Cook's Notes

White quinoa will also work here; reduce the cooking time to 15 minutes.

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